Kangaroo Mini Roast with Red Currant Gravy

Prep 20 minutes

Time 25 minutes

Serves 4

What you'll need

550g K-Roo Herb & Garlic mini roast

¼ cup tablespoons olive oil

1 garlic clove, crushed

2 teaspoons fresh rosemary, chopped

250ml red wine

1 beef stock cube

1 tablespoon grainy mustard

⅓ cup redcurrant jelly

1 tablespoon red wine vinegar

2 teaspoons cornflour

Salt flakes and freshly ground black pepper

To serve

Roasted vegetables and broccoli

Nutrition information

Fats: 15.2g (2.6g saturated)

Calories: 339

How to cook it

  1. Preheat oven to 220°C (200°C fan-forced).
  2. Heat 2 tablespoons olive oil in large nonstick frying pan over high heat.
  3. Add mini roast and brown on all sides for 5 minutes or until outside is golden.
  4. Place on baking tray in preheated oven and cook 20-25 minutes. Remove from oven and rest for 10 minutes under foil.
  5. Heat 2 teaspoons oil, 1 garlic clove and rosemary in small saucepan over low heat, cook for 2 minutes, whilst roast is in oven.
  6. Add wine, stock cube, mustard and red currant jelly stirring to combine. Bring to the boil and reduce by half.
  7. Combine vinegar and cornflour together, stirring until smooth.
  8. Add to red currant mixture, stirring until sauce thickens. Season and set aside.
  9. Serve sliced mini roast with roast vegetables, broccoli and gravy.